All fruits (including the ones you’ve named) contain a monosaccharide which we all know by the name of fructose. “Monosaccharide” is a Greek word, but look it up and you’ll see that a monosaccharide, regardless of the specific name, is nothing but a simple sugar. Regardless of what anyone wants to claim about fruit, all fruit can and will feed Candida as long as it contains a monosaccharide.

i know your basic fruits are not acceptable but I didnt know if these were not accepted either..

Raspberries have far and away the lowest amount of sugar. They have about the same amount as a turnip (4%), but with three times the fibre, and, of course, you eat them in far smaller quantities than turnips (by weight). They contain a source of prebiotics and they’re anti-inflammatory too. Seems like a good choice if you were craving some fruit. A serving is like an ounce or so, so you’re looking at 1g of sugar outweighed by 2g of fibre.

Javizy wrote: Raspberries have far and away the lowest amount of sugar. They have about the same amount as a turnip (4%)

If anyone’s interested, the difference between raspberries and turnips is, turnips contain antifungal properties but raspberries don’t. Turnips are a member of the same family of vegetables as rutabagas, the most powerful antifungal-food source available. That’s why turnips are on the strict diet and raspberries are not; it’s another situation seen often on the diet which is, “The positive far outweighs the negative.”

Raspberries have far and away the lowest amount of sugar. They have about the same amount as a turnip (4%)

If anyone’s interested, the difference between raspberries and turnips is, turnips contain antifungal properties but raspberries don’t. Turnips are a member of the same family of vegetables as rutabagas, the most powerful antifungal-food source available. That’s why turnips are on the strict diet and raspberries are not; it’s another situation seen often on the diet which is, “The positive far outweighs the negative.”

Able

So this goes for rhubarb too? It has antifungal properties which outweighs the negative.

Do you have a source where one can read more about the antifungal properties of rhubarb and rutabaga? I don’t seem to find any information myself. The only thing I find is “Note that eating rutabaga may increase candida because of their high glycemic index.“(Which I assume is a false statement)

Raspberries have far and away the lowest amount of sugar. They have about the same amount as a turnip (4%)

If anyone’s interested, the difference between raspberries and turnips is, turnips contain antifungal properties but raspberries don’t. Turnips are a member of the same family of vegetables as rutabagas, the most powerful antifungal-food source available. That’s why turnips are on the strict diet and raspberries are not; it’s another situation seen often on the diet which is, “The positive far outweighs the negative.”

Able

Are yellow turnips the same as rutabaga? I’m having trouble finding rutabaga at my local supermarket, but yellow turnips are available there. Also, do all turnips have antifungal properties or only the rutabaga? Thanks so much, Able.

Angor wrote: So this goes for rhubarb too? It has antifungal properties which outweighs the negative.

The only thing I find is “Note that eating rutabaga may increase candida because of their high glycemic index.“(Which I assume is a false statement)

When we read something of that nature, it’d be nice if we were able to ask the person who wrote it if they’ve ever had Candida and ate rutabagas at the same time. But unfortunately, most of the websites concerning Candida were written by people who have never once in their life experienced a real Candida infestation, so they have no experience with it at all.

Rhubarbs have antifungal properties, but nothing will compare with rutabagas.

Angor wrote: Do you have a source where one can read more about the antifungal properties of rhubarb and rutabaga?

The information concerning rutabagas was written by members on the forum, so you need go no further if you insist on proof.

Orka wrote: “The last time I was this ill (was) from that rutabaga, I went and did an EKG and blood pressure to make sure my heart was not giving out (last time I had heart palpitations as well).” And another time she wrote: “I also had rutabaga 4 days in a row. It kicked off such a reaction that I was in bed for 4 days and was sure I will die. I tossed the rest of it and was too afraid to touch it again hahahaha… I am planning to get back to it at some time, but want to be more stable and not have so much die-off.”

And this week Orka wrote, “I will try it again, but let me tell you, that stuff should be sold clearly labeled with huge ‘CAUTION” sign’. Oh that thing just scares me now!”

And I also wrote about rutabagas: “What I remember is my own incident with rutabaga which I thought would surely kill me. I didn’t touch it again for weeks.” And last year I wrote this, “I liked it, and ended up eating almost an entire rutabaga for one meal. By that evening, I was having one of the worse die-off experiences – or sickness of any kind of my entire life. It went on for hour after hour. This was when I discovered the products Candidate and Molybdenum to lessen the die-off symptoms. I went searching for something, anything that could help the die-off so that I’d never have to go through that again.”

And one member with whom I am corresponding via email because of the personal nature of her situation wrote, “I finally ate a bowl of rutabaga. The die-off reaction was so horrible that for 5 or more hours my intestines and stomach felt on fire. I felt the pain moving down my intestines until it left with diarrhea, but the next day I was stronger so it helped after all the suffering of die-off.” (By the way, this member hasn’t been able to acquire molybdenum which would have prevented the die-off from being so severe. Obviously she also ate too much of the rutabaga at one time just as Okra and I both did when trying rutabaga for the first time.)

I get terrible skin and fatigue if I eat to much rutabaga, so I guess I can vouch for its effectiveness too.

Able900 wrote: If anyone’s interested, the difference between raspberries and turnips is, turnips contain antifungal properties but raspberries don’t. Turnips are a member of the same family of vegetables as rutabagas, the most powerful antifungal-food source available. That’s why turnips are on the strict diet and raspberries are not; it’s another situation seen often on the diet which is, “The positive far outweighs the negative.”

Turnip was a point of reference to put the 1g of sugar per serving into perspective. In addition to their anti-inflammatory properties, high-fibre content and cholesterol regulating effects, raspberries also have anti-microbial properties, which according to this study includes candida and h. pylori. The fibre includes prebiotics too, which seems to be the reason oat bran, buckwheat etc are included in the diet, so I don’t think it’s right to dismiss them as if they’re bananas or some other fruit that’s going to cause an unpleasant setback.

Wouldn’t reducing your serving of Greek yoghurt by 15g to accommodate the sugar in an ounce of raspberries to mix in take care of the problem? Then you’d get prebiotics to go with your probiotics and the other bonuses as well as the added flavour and variety.

Able900 wrote: The information concerning rutabagas was written by members on the forum, so you need go no further if you insist on proof.

I didn’t misstrust you, I just assumed there was a source since you claim rutabaga is the most potent antifungal. Now I know your basing the statment on your own and other forum members experiences, which is totally fine, but I was interested in reading in to it. I’m often curious about questions like why and how. And the answer, because, leaves me dissatisfied. That’s why I asked, just to please my curiosity nerve.

Rutabaga sure seems to give people strong reactions. Is this healthy, even if it’s due to a die-off?

Another question on rhubarbs, since I love it, are they safe to consume in high amounts?

Thank you for sharing the stories on rutabaga, and thank you for helping!

If you do eat berries, I would consider the mold content of eat of them. For instance, raspberries and strawberries are rather high in mold content while blueberries are relatively low. If you left a bunch of raspberries or strawberries in front of the windowsill during a warm sunny day…they would go bad within hours while blueberries would last a little bit better.

Also, I’ve had trouble with frozen fruits…they don’t seem to digest nearly as well as fresh fruits (just mentioning it).

Angor wrote: Rutabaga sure seems to give people strong reactions. Is this healthy, even if it’s due to a die-off?

Another question on rhubarbs, since I love it, are they safe to consume in high amounts?

Hi Angor,

Having a lot of die-off is not healthy since this means that your body and vital organs are getting overwhelmed with toxins. This is why you should not do many antifungals without doing what you can to protect yourself (molybdenum, milk thistle, sauna…) and even then thread carefully and do a slow increase in dosage rather than attack it with all you got approach.

The amounts of antifungal foods will depend on how you tolerate them, what stage of the treatment you are in etc. If you are early on the treatment, you did not kill of enough of the yest yet so I would thread carefully there. Once you are well off and stop having many die-offs or reactions, then you can slowly test higher amounts.

I was on second month of strict diet and was putting small piece of shredded rutabaga on my salad. It tasted great! I love radishes and this is very similar but a bit stronger taste so day 4 or so of having rutabaga every day when I was cutting rutabaga a little larger piece broke off. I said to myself “I will just shred it all in the salad so it doesn’t go to waste. That day I got so sick and was in bed for about 4 days after that. I did not have molybdenum either.

I get sick with overdoing garlic and some other antifungal foods that I do love to eat. So my advice slap yourself on your fingers if you go for more than you know you can tolerate 🙂 Doing this diet makes us more sensitive to it than before. I could go through half of raw garlic head back in the days and just feel the fatigue (probably due to blood pressure drop), but now if I have more than 4-5 cloves I might get in trouble, especially if I combine more than one (which I also did few times).

Just do a little research on foods you eat, type in google the food name and antifungal properties after it and you will see what to be careful about until you find out if you can tolerate it well or not. Also, you may tolerate it one day but if you have it 3-4 days in row that’s when it might set off massive die-off (in my experience).

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Lisa Richards is an expert in digestive health and the author of the Ultimate Candida Diet program. She writes regular posts on the causes, symptoms, and treatment of Candida, and has helped thousands of Candida sufferers recover their health.

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